January 2005—Issue #15
Vegetarian News, Food & More!
Brought to you by VegNews Magazine


In this issue:
**Don't Miss the Veggie Awards Bash
**VegNews Magazine on "Wife Swap"
**Inside the New Issue
**Inside the 2005 Wedding Boxes
**Warm, Nourishing Vegetarian Soups
**Hot New Product! Vegan Marshmellow Cream
**Coming up in February's Newsletter


Thanks so much for your interest in VegNews, America's premier vegetarian lifestyle magazine. The popular "VegNewsletter" arrives in your e-mailbox just once a month and is filled with vegetarian news, tidbits, recipes, products, reviews, and more. It's the perfect accompaniment to a VegNews subscription.

Click here to order gift subscriptions to VegNews


**San Francisco Veggie Award Bash**
Don't miss the veg event of the year! Celebrate the San Francisco winners of the 2004 VegNews Veggie Awards with Mayor Gavin Newsom, Julia Butterfly Hill, VegNews Magazine and Millennium Restaurant. The wine will be pouring, organic hors d'oeuvres abundant, soy lattes brewing, and the excitement astonishing as we honor the best of the best in the vegetarian industry. Winners being recognized are Millennium (Best Vegetarian Restaurant), Eric Tucker (Best Vegetarian Chef), Ferry Plaza Market (Best Farmer's Market), Whole Soy Yogurt (Best Dairy-Free Yogurt), Herbivore Restaurant (Best Vegan Brunch), Rainbow Natural Foods (Best Health Food Store), and San Francisco (Most Veg-Friendly City). Winners in other categories will also be present to share their top-rated products, including wine tasting by Frey Vineyards, herbal coffees by Teeccino, and vegan chocolate by Tropical Source.

Wednesday, February 9
5:30PM to 7:30PM
Millennium Restaurant
$40 (Advance reservations required. Limited number may be available at the door)

Don't miss out on this exciting evening of food, wine & good ole organic fun! Tickets are very limited and are selling fast, so call Erica or Paula at 415.345.3900 x 11 today to reserve yourself a spot.

Click here to read more about the VegNews Veggie Award Bash


**VegNews Magazine on Hit Show "Wife Swap**
The wedding edition of VegNews Magazine will be featured on an upcoming episode of the new hit reality series, "Wife Swap." Being shown on television will provide excellent exposure for the magazine, and we'll be sure to let readers know the air date once it's announced. Check back on our website frequently to ensure you don't miss our television debut!


**Inside the 2004 Wedding Issue**
If you haven't seen a copy of our 2005 Vegan Wedding Edition, what are you waiting for? Readers have called it the "best ever," and copies are flying off the newsstand shelves. Each year, VegNews showcases eight spectacular vegan couples and their weddings in our January/February edition. From food to favors and tuxedos to honeymoon destinations, you'll learn how these couples created the compassionate weddings of their dreams. Chosen from a pool of dozens of applicants hoping to be featured in this issue, these eight couples planned elegant, stylish and unforgettable weddings that will inspire everyone.

Of course, we've got more than just weddings in this issue. How about vegetarian aphrodisiacs (ooh la la), vacationing in Maui, sumptuous appetizers, vegan bakeries, the top 10 veg stories of 2004... plus all of the latest news, must-read books, global events, the hottest new veg products, celebrity buzz, and so much more. Pick up a copy today!

Click here to purchase the wedding issue right now

**A Peak Inside the 2005 Wedding Boxes**
Speaking of weddings, we couldn’t resist sharing the top-notch contents of the 2005 wedding boxes. Generously provided by VeganEssentials.com, one of the most popular online veg superstores, each of our eight couples featured in the January/February wedding issue were sent a box. Inside were a BeansWax soy candle, chocolate truffles from Givere, and massage oil from Nature’s Acres. Couples also received a one-year subscription to VegNews along with our signature oversized tote bag. No wonder we had so many applicants! You may now kiss the bride.

Click here to peruse all of Vegan Essentials cruelty-free items


**Nourishing Vegetarian Soups**
The weather is cold, and that calls for warm, nourishing soup! While miso soup is the fastest to make, it doesn't have that wonderful aroma and cozy feeling of a hearty bowl of soup. Still, when time is tight, miso soup is as tasty and healthful as any soup there is. For two servings, in a small pot, boil two cups of water. When it's boiling, turn off the heat and add one to two tablespoons of miso paste, depending on how strong you want the flavor to be (miso is sold in the refrigerated section of natural food stores and most supermarkets.). Stir thoroughly to dissolve. Optional additions include chopped green onion (scallions) or sliced red or yellow onion, small cubes of fresh tofu, and any other vegetables you like. These additions should be added to the boiling water before the miso is added.

Recently, I discovered another fairly quick soup that's also delicious: Garbanzo Bean & Tomato Soup from Jennifer Raymond's The Peaceful Palate. Using canned organic tomatoes makes the preparation even faster. Two cups of chopped cabbage is less than one quarter of a large head, so any leftover chunks of cabbage from another meal are perfect for this. Green cabbage makes a prettier soup, but red cabbage works just as well. You can even substitute dried parsley for the fresh. I hope you like it as much as I do!

Garbanzo Bean & Tomato Soup

2 teaspoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 cup chopped tomatoes, fresh or canned
2 cups cabbage, chopped
1 potato, diced (peel first if using a russet potato)
1/4 cup finely chopped fresh parsley
4 cups water or vegetable stock
One 15-ounce can garbanzo beans, drained and rinsed
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 to 1 teaspoon salt

Heat the oil in a large pot and sauté the onion until soft, about 3-5 minutes. Add the garlic, tomatoes, cabbage, potato, parsley, water or stock, garbanzo beans, paprika, and black pepper. Simmer until the potato and cabbage are tender, about 15 minutes. Ladle approximately 3 cups of the soup into a blender. Starting on a low speed, blend until smooth, making sure to hold the lid on tightly. Return the blended soup to the pot and stir to mix, adding salt to taste.


**Hot New Item: Vegan Marshmallow Fluff**
In late 2004, the VegNews staff started to hear rumors of a vegan Marshmallow Cream coming to the market. Imagine our delight when discovering the sweet, fluffy Ricemellow Crème at a trade show, especially as it was oozing out of warm s’mores. We’ve since tried it in rice crispy treats, on hot chocolate and even in a Ricemellow and peanut butter sandwich. This will be your new favorite indulgence! The company also makes a delicious line of flavored Rice Syrups (the chocolate variety tastes wonderful with the Ricemellow Creme).

Click here to learn more about Ricemellow Creme


**Preview of the February VegNewsletter**
You won't want to miss the next "Chocolate" edition of the VegNewsletter. Plus we've got loads of great veggie tidbits and information to arrive in e-mailboxes everywhere in February.

Please help us get the word out. We'd be most grateful if you could share this edition of the VegNewsletter with your friends, family, colleagues and any related lists you're on. If this issue was forwarded to you, please visit our home page at vegnews.com to begin receiving your own copy each month. Past editions are available for your enjoyment by clicking on "See our past VegNewsletters" at vegnews.com.


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